Well it’s a hot one! This week’s heat wave has sent many a New Englander and beyond to the lake or into the house for refuge as temperatures hovered in the extremely humid and high nineties, kissing 100 with the heat index. This is not the time for prolonged meal prep, especially when even the thought of eating something hot is not pleasant.
Still tasks aplenty!
But gardens still need to be watered, vegetables still need to be picked, and weeds are growing at astonishing rates. Both my granddaughters and a friend were outside weeding last night well after nine o’clock in the twilight! It was still pretty hot.
Don’t turn your back on arugula!
My arugula bolted, it seems like overnight, as did my first planting of lettuce. But the sugar snap peas are flourishing, and have found their way into many a meal, at least those left after snacking on them raw.
The peas are in!
When I was a kid, I remember how exciting it was when the garden peas started coming in. Yes, they were a pain to shell, but every sweet mouthful was worth the work. I usually grow the snap or snow peas now, less work to prepare for a meal and more fiber! If I find them at the farm stand, I’ll buy the garden peas by the satchel for a sweet treat, and for the equally sweet memories of sitting on our screen porch, shucking peas with my mom into a big bowl. I have one fond memory of doing this at night, with fireflies sparkling on our lawn. I thought of this last night when the fireflies here arrived after the intense heat, and there were lots of them. Maybe that is what I’ll use as a marker for when to expect my peas – “when the fireflies arrive in the midsummer heat…”
Pasta and peas
Peas of any kind are delicious in a pasta salad, fresh or frozen. My mom always put peas in her macaroni and tuna salad, so in my mind they always belong. To prepare my sugar snaps, I removed the string on the side and the stem end, they come off easily, then chopped them into about fourths. A quick blanch followed by a soak in iced water, and they were ready to start the party.
A little bite
Luck prevailed at the farm stand this week when I spied some horseradish root! I’ve been meaning to plant some of this perennial in my own garden, but roses have received most of my attention this year. Horseradish has quite a bite to it, but freshly grated, that bite does dissipate quickly unless preserved in a vinegar solution. The flavor of the fresh grate is outstanding!
Let’s try some chickpea pasta
The salad of my dreams would come together quickly and then be delicious chilled for meals to come. This was also a trial for a chickpea pasta I’d not seen before, and I highly recommend it. Is there anything a chickpea can’t do? It cooked quickly and had a lovely flavor and texture, not to mention a great deal more protein and nutrition than a pasta made with white flour. Everyone liked it, too!
Toss it all together
Lots of parsley from the garden, some baked tofu, a package of frozen edamame for a little more protein and interest, and a little box of pasta made a main dish for the crowd, with leftovers for lunch the next day.
A little of this and that
You can, as always, add what you like or have on hand to this salad. Snow peas or just shelled peas can stand in for the sugar snaps. I served it with fresh, spicy radishes and their greens on the side, and I also tossed in some broccoli rabe stems I had saved, plus one lonely little carrot from the crisper.
Not a day to stand over a hot grill
This salad would be great for a cookout, no mayonnaise to fret about in the heat, but who wants to cook out over a blazing grill? I don’t. But keep it in mind when the weather breaks and thoughts of picnics bring a smile.
Summer Pasta Salad with Snap Peas and Horseradish Basil Dressing
Dressing:
- 1 tbsp. Dijon mustard, grainy
- 1 tbsp. freshly grated or prepared horseradish
- 1 tbsp. finely chopped basil
- ¼ cup white wine or prosecco vinegar
- 2 tbsp. extra virgin olive oil
- Pinch of salt and pepper
Place everything in a canning jar and shake like crazy. Or put everything in a bowl and whisk like mad. Your choice of exercise, but not too much, it’s hot outside.
Salad:
- 8 oz. (225 g.) sugar snap peas
- 1 carrot, small chop
- ½ sweet red pepper, small chop
- ½ cup minced fresh parsley
- 3 or 4 scallions, chopped
- 7 oz. baked tofu, small cube
- 10 oz. fresh or thawed frozen edamame
- ½ cup chopped kalamata olives, or variety of choice
- 7 oz. package chickpea macaroni, or pasta of choice
Make the dressing and set aside. Bring a large pan of salted water to a boil and drop your pasta.
Remove the stems and strings from the peas and chop into three or four pieces. Blanch in a small pot of boiling water until just tender. Remove with a slotted spoon to a bowl of ice water. Toss in the carrots and peppers and cook for about two minutes, then remove those as well to chill.
Save that blanching liquid to use the rest of the week. It will taste beautifully of pea, and is delicious in cooking grains, in sauces, or even to drink over ice.
Drain the vegetables and toss in a large bowl along with the parsley, scallions, tofu, edamame, and olives. Mix well. Drain your pasta, rinse under cold water to chill, shake off any excess water, and add to the bowl.
Drizzle with the dressing, and dress it up with edible flowers (shown are broccoli rabe flowers) and surround with more spice in the form of fresh radishes. Gotta make it pretty! If you have the fresh horseradish, grate more over the top!
Copyright 2025– or current year, The New Vintage Kitchen. Dorothy Grover-Read. Unattributed use of this material and photographs is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
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What a gorgeous salad! It’s ages since I’ve had fresh horseradish but it’s really quite special.
Yum! That pasta salad sounds incredible. I look forward to trying it!
I hope you enjoy it as much as we did! Leftovers were delicious as well!
What a gorgeous presentation! I love a salad with lots in it. I especially love chick peas. So this is right up my alley! Thank you for all the salad inspiration. Yum!
The pasta was a nice surprise, and pleased everyone.
The meal looks tasty, and the last photo looks just wonderful. I can only imagine how many hours are enjoyed in that lovely spot.
Thanks Judy! It’s pretty amazing, and the kids all love it, too!
Thank you, Dorothy, for a wonderful salad, and your musing!
Joanna
Thanks Joanna! I’m sure this is a dish you would appreciate.
Oh my goodness, you even save the blanching liquid?! And of course, by drinking it, we end up using the nutrients that would otherwise have been lost. Have I mentioned that I love how you think? ❤️
Thanks Terrie! I remember the first time I looked at the liquid I cooked garden peas in, it was a vibrant green and I gave it a sip. So much flavor! I’ve used it ever since, especially when making a fresh pea soup.
So many great flavors in this recipe. I do love sugar snap peas, the epitome of fresh and cool.
Thanks Ally! Love the flavors and textures of this one, and I was delighted to find the new pasta.
What a lovely meal for a hot night. I will be making something similar quite soon. Today, it was 100 degrees at our home on the edge of the woods. Is this Maine in June? The meteorologist said that the average temperature this time of year is 77. Oh, I wish.
We didn’t quite hit 100, 98 was bad enough. Today it is much cooler.
Thank goodness for the cooler weather. Made a variation of the recipe you posted, but made a tahini dressing to go over it. (I swear I’ve become the tahini kid. Love that stuff.) Oh so good.
I love tahini too and it’s probably lurking somewhere in my meals every day from hummus to sauces. Such a wonderful flavor.
Such a delightful and refreshing post just looking at that salad! I love chickpeas, so I need to try that pasta. The firefly capture was fun, too, reminding me of doing the same when we were kids.
My granddaughter was so excited, she didn’t even bother with getting a canning jar!
Just a mouthful of tasted Summer love. Your combinations of color, tastes and textures highlight your culinary brilliance. Cheers!
Oh, you make me blush! Thank you from the bottom of my heart.
The Mister is a big fan of horseradish. Your post reminded me of the many afternoons sitting at my MIL’s kitchen table de-stringing green beans or sugar snap beans and talking about everything and nothing. Good times, my friend.
Yes, I love those slow little conversations about nothing; they are the best somethings.
I really loved my MIL; she was such a kind woman and was never too busy for a good talk.
Oh – This has ‘me, me, me’ written all over it! I admit I am a funny peculiar one > i do not particularly like peas but give me sugar snaps or snow peas and I am over the moon. Do like your dressing – yes, reach for horseradish at every opportunity also 🙂 !
I’ve been putting the horseradish on just about everything! Such a treat to find it fresh.
Lovely vibe
Why thank you!
Looks beautiful & hearty! Haven’t had snap peas in ages b/c I can’t find them here so on occasion snow peas will have to do.
Thank you so much! There’s always a plan b!
So beautiful Dorothy, and the dressing sounds wonderful~
Jenna
Thanks Jenna! We really enjoyed it!
I eat the snap peas right off the plant. They are natures sweet treat to me. What a fabulous looking salad Dorothy! I tried making horseradish once, I couldn’t handle the smell in the house and never made it again. 🤣
I get you! If I have a lot of horseradish to grate, it is definitely an outside job. But the pungency does dissipate rather quickly after grating unless you preserve it in vinegar.
I appreciate you sharing your recipes, Dorothy, because you offer a twist to how I typically combine foods. Thank you for reminding me about horseradish!
Thank you Mary! We tend to think of horseradish as that little condiment in the refrigerator door and forget that the fresh, when you can find it, is such a different root!
One huge bountiful blessing – yummy!
Everything is so bountiful right now you are so right! It’s a pleasure heading out to the market, and we have berries now too.
I love a good salad, especially in these very hot days of summer. Horseradish is a flavor I’ve never really worked with. This post is inspirational. 🙂
If you can find the fresh Laura, give it a try. It’s very different from the prepared and delightful in so many dishes.
Hirseradish is one of my favourite ingredients the salad looks amazing, Dorothy 🙂
Thank you Carol! That horseradish was perfect here!
We’re having lots of hot weather too! This sounds like a refreshing meal on a hot day! 🙂
Thank you! It really hit the spot!